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Wild Turkey and Rice Casserole

2 cups long-grain wild rice
1 onion, chopped
2 tablespoons butter or margarine
1/2 cup flour
9 ounces mushrooms, sliced, canned(reserve liquid)
3 cups half and half, OR 1 cup half & half plus 2 cups broth
6 cups cooked turkey, chopped
1 cup slivered almonds, toasted
1/2 cup pimiento, diced
4 tablespoons parsley, chopped
salt and pepper, to taste
bread crumbs

1) Prepare rice according to package directions.
2) Saute onions in butter, remove from heat and stir in flour.
3) Drain mushrooms, save liquid.
4) Combine that liquid with cream and enough liquids to make 4 cups.
5) Stir slowly into flour mixture. Cook and stir until thick.
6) Add rice, mushrooms, turkey (chicken), toasted almonds, pimiento, parsley, salt and pepper.
7) Put in a 9 x 12 x 2 - inch casserole, top with buttered breadcrumbs and bake 40 minutes at 350 degrees.
Oh yeah baby........ENJOY!!!!!

Here is real Pasta Fagioli you Turkey
When in doubt add pasta, or better yet, beans. If you want a real winner, Ta Da Beans and Macaroni!

1 lb. uncooked rigatoni pasta
1 small garlic clove, minced
2 tbs. olive oil
2 bunches broccoli-rabe, cleaned and trimmed
1 1/2 cups cooked turkey pieces
1 can (15-16 oz.) cannellini beans, drained
1/4 cup drained sundried tomatoes, chopped
1 can (13 3/4 oz.) turkey or chicken broth, better yet, make fresh broth
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup grated Parmigiano Reggiano cheese

1) In a large saucepot of boiling salted water, cook pasta as package directs.
2) Meanwhile, in a large nonstick skillet, over medium heat, sauté garlic in oil until lightly browned.
3) Add broccoli-rabe and toss to coat; cover and cook about 3 minutes, until just wilted.
4) Stir in turkey, beans, tomatoes, broth, salt, and pepper. Simmer, uncovered 5 minutes.
5) Drain pasta; toss with the bean mixture.
Sprinkle with cheese.